Crispy Gruyère Stuffed Crêpes
🛒Ingredients (Grocery List)
For the Crêpes
1 cup all-purpose Flour
1 1/2 cups of Milk
2 large Eggs, lightly beaten
3 tbsp Butter, melted, plus more for brushing
Salt
3 tbsp Butter
3 tbsp all-purpose Flour
2 cups Milk
Salt and Pepper
1/2 cup shredded Gruyère or Swiss Cheese
🍴Serves: 4
⏰Prep Time: 1 hour
⏱️Cook Time: 20 min
🥣Instructions
1. Make the Crêpes, in a medium bowl, whisk the Flour with the Milk, Eggs, 2 tablespoons of melted Butter, and 1/2 teaspoon Salt. Cover and let stand at least 1 hour.
2. Meanwhile, make the Mornay sauce: In a small saucepan, melt the Butter over medium heat. Whisk in the Flour until it starts foaming. Whisk in the Milk. Season with the Salt and Pepper. Bring to a boil, whisking, then reduce the heat to very low and cook for 5 to 10 minutes. Remove the pan from the heat and whisk in 1/4 cup of Cheese.
3. Lightly brush a 7-inch skillet with melted Butter and heat over medium heat. Whisk the batter and add about 2 tablespoons to the skillet, swirling to coat the bottom. Cook until the edge begins to brown, about 30 seconds. Flip using a thin-bladed spatula and cook for 20 seconds. Slide onto a plate and repeat with the remaining batter, stacking Crêpes as they are cooked.
4. Preheat the oven to 400 degrees.
5. Lightly brush the bottom of a large gratin dish with Butter. Spread about 1 tablespoon of filling over each Crêpes and roll up. Arrange the Crêpes in the gratin dish. Sprinkle with the remaining 1/4 cup of Cheese and dot the top with the remaining 1 tablespoon Butter. Bake until the filling is hot and the Cheese melts, 15 to 20 minutes. Serve right away.
💡Tips
To turn these first-course Crêpes into a main dish, add a slice of Ham to each one before rolling it up.
These Crêpes can be assembled ahead of time and then baked in the oven just before serving.
My Daughter Clemence loves this Dish!
